2 cups flour
1⁄2 tsp baking soda
1⁄2 tsp salt
2 eggs, beaten
1 cup ricotta cheese
1 cup sour cream
1 Tbsp honey, plus more for serving (optional)
1 orange (1 Tbsp zest, plus 1/4 to 1/3 cup juice)
Butter for cooking
Mix flour, baking soda, and salt.
In another bowl, mix eggs with ricotta, sour cream, honey, 1 Tbsp zest from the orange, and the juice from the orange.
Gently add wet to dry ingredients. Do not overmix.
Melt 1 Tbsp butter in skillet. Make pancakes as usual, adding fresh butter for each new skillet.
Serve with honey, if you like.
Lemon Ricotta Poppyseed Pancakes
Use lemon instead of lime. Add optional 1/4 cup poppy seeds.
Adapted from How to Cook Everything Fast by Mark Bittman.